Skillet chicken fajitas are flavorful and easy to make, featuring colorful bell peppers and juicy, well-seasoned chicken seared in a grill pan. Serve with guacamole, Pico de Gallo, or salsa for a hearty and delicious meal.
1 ½poundsboneless, skinless chicken breastspasture-raised or organic chicken
2tablespoonsolive oil
1large or 3 small onions, any color
3bell peppers
2limes, cut into wedgesfor serving
cooking spray
FOR THE TORTILLAS
6-8tortillas
Instructions
Combine all the spices and seasonings in a medium-sized bowl or zip-top bag. Add the oil, chicken breasts, and the juice of one lime to the mixture and stir or shake to coat the chicken thoroughly.
Seal the bag or cover the bowl and place it in the refrigerator to marinate for 20 to 60 minutes.
While the chicken is marinating, trim and thinly slice a large onion and bell peppers.
Heat a tablespoon of oil over medium-high heat in a large skillet. Remove the chicken from the marinade, shaking off any excess, and place it in the hot skillet. Season with salt and pepper.
Sear the chicken for about 5-6 minutes on one side, then flip and continue cooking until the chicken is thoroughly cooked and no longer pink in the center, approximately another 5 minutes.
While the chicken is cooking, heat a separate large skillet over medium heat. Add another tablespoon of oil and cook the onions and peppers, stirring occasionally, until they are tender and slightly charred on the edges.
Once the chicken is done, remove from the skillet and let rest for five minutes.
Slice the chicken into thin strips. Serve the chicken and sautéed vegetables hot with warm tortillas, additional lime wedges, and your choice of toppings such as sour cream, salsa, guacamole, cheese, and fresh cilantro.
Notes
SUBSTITUTIONS
Seasoning: Open a package of taco seasoning and use it instead of the fajita seasoning.
Vegetarian Option: Easily accommodate any vegan family members or guests by making veggie fajitas. Use small, peeled, and diced zucchini in place of the meat. Marinate it in a separate batch of spices and sauté in a hot skillet for about 3 minutes, tossing every minute until tender.
Tortilla Alternative: For a fresh and crunchy alternative to traditional tortillas, consider using Boston bib lettuce or romaine lettuce leaves.
OPTIONAL TOPPINGSCilantro, lime, salsa, pico de Gallo, guacamole, sliced avocado and hot sauce.
FOR THE TORTILLASYou can get Siete grain-free tortillas at Whole Foods, Sprouts, and Publix. We prefer the almond flavor. STORAGE OF LEFTOVERS & REHEATINGThe fajitas should be good for 2-3 days in the refrigerator. If your chicken and veggies are already wrapped in the tortillas, pack them separately in aluminum foil packets. Alternatively, you can place the packets in a preheated oven for 10 minutes, or unwrap them and microwave for 30 seconds to reheat.
Nutrition Facts
Skillet Chicken Fajitas
Amount per Serving
Calories
462.3
% Daily Value*
Total Fat
30
g
46
%
Saturated Fat
4.5
g
28
%
Trans Fat
0.02
g
Cholesterol
108.9
mg
36
%
Sodium
801.5
mg
35
%
Potassium
906.6
mg
26
%
Carbohydrates
11.8
g
4
%
Fiber
3.5
g
15
%
Sugar
4
g
4
%
Protein
37.8
g
76
%
Net Carbohydrates
8.2
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
462.3
Net Carbohydrates
8.2
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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